1¼ oz. gin
1¼ oz. blanco tequila
1/2 oz. yellow Chartreuse
2¼ tsp. fresh lime juice
2¼ tsp. Lillet Rouge
1 tsp. ginger syrup
Tools: mixing glass, barspoon, strainer
Glass: cocktail
Garnish: cherry
Combine all ingredients in mixing glass over ice and stir until chilled. Strain into chilled glass and garnish.
For the ginger syrup: Boil 4 oz. of fresh ginger in 6 oz. of water. Strain out the ginger and add 6 oz. of granulated sugar to the water. Heat over medium heat until the sugar has dissolved. Allow to cool and then transfer to a jar and refrigerate for up to 2 weeks.
Hilary Tennaro, Velvet Tango Room, Cleveland, Ohio
